Chicken Sukka (Dry Roast) Recipe – Spicy South Indian Style Kozhi Varuval
Chicken Sukka (also known as Kozhi Varuval or Koli Sukka) is a dry, spicy, and aromatic chicken fry from South India — especially popular in Tamil Nadu, Karnataka, and Kerala. The word “Sukka” means “dry” in several South Indian languages, and this dish lives up to the name by delivering juicy, masala-coated chicken without gravy.
Perfect for both lunch and dinner, this dish pairs beautifully with rasam rice, chapathi, or even as a starter with lemon and onion. It uses freshly roasted spices, curry leaves, and a dash of coconut for that authentic South Indian touch.
---📝 Ingredients
For Chicken Marination:
- 500g chicken (with bone or boneless)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- Salt – to taste
For Sukka Masala Paste (Roast & Grind):
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp peppercorns
- 2 dried red chilies
- 1/4 cup grated coconut (optional for dry roast texture)
For Curry:
- 1 large onion (finely chopped)
- 1 tomato (chopped)
- 1 tbsp ginger garlic paste
- 10–12 curry leaves
- 2 tbsp oil (coconut or sesame oil preferred)
- Fresh coriander – for garnish
👨🍳 Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, mix chicken with turmeric, chili powder, and salt. Set aside for 20–30 minutes. This allows the spices to penetrate and tenderize the meat.
Step 2: Prepare Sukka Masala Paste
In a dry pan, roast coriander, cumin, fennel, peppercorns, red chilies, and coconut (if using) until golden brown. Cool and grind into a slightly coarse paste with minimal water.
Step 3: Sauté Base Masala
Heat oil in a heavy pan. Add curry leaves and chopped onions. Sauté till onions turn golden. Add ginger garlic paste and cook until the raw smell disappears.
Step 4: Add Tomato and Masala
Add chopped tomato and sauté until mushy. Then add the ground sukka masala paste. Cook on low flame for 5 minutes until the oil starts separating.
Step 5: Add Chicken
Add the marinated chicken and stir well. Cook uncovered for 8–10 minutes. The chicken will begin to release its own moisture.
Step 6: Simmer & Dry
Cover the pan and simmer on low heat for 15–20 minutes until chicken is cooked through. Then remove the lid and continue to dry roast until all moisture evaporates and the masala coats the chicken pieces.
Step 7: Final Touch
Garnish with coriander leaves. Optionally, toss in a few fried curry leaves or crushed pepper for added punch.
---🍽️ Serving Suggestions
- With rasam rice or curd rice
- As a side for chapathi or parotta
- With dosa or lemon rice
- Serve as a starter with onion rings & lemon wedges
💡 Tips & Variations
- Don’t skip fennel and pepper — they are key to flavor
- Add a few cashews or coconut bits for extra richness
- Use boneless chicken for quick cooking and serving as a party starter
- Adjust spice levels by increasing or reducing red chilies
🔗 Related Recipes
---🧠 Final Thoughts
Chicken Sukka is a South Indian classic that never fails to impress. With its dry, fiery masala coating and intense aroma, it stands out as one of the best non-veg fry recipes in regional cuisine.
If you’re bored of gravies and want something bold and traditional, this dry roast dish is perfect. It’s quick, easy, and full of South Indian flavors. Try it today and let your taste buds dance!
Labels: Chicken Recipes, South Indian Recipes, Dry Roast, Kozhi Varuval, Non Veg Fry
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